Chicken With Japanese-Style Mushroom Sauce

READY IN: 30mins




  • Butterfly each breast.
  • Lay down the butterflied breasts on cutting board and cover with plastic wrap; gently pound the chicken with a mallet until about 1/3 inch or desired thickness.
  • In a bowl add the potato/corn starch and dredge the breasts until they are thoroughly covered in the starch.
  • Sprinkle the chicken with salt and pepper and set aside.
  • Add 3/4 cup of olive oil to fry pan and heat (more or less oil may be required—I never measure the amount of oil I use).
  • When the oil begins to sizzle place the potato/corn starch covered breasts in the pan.
  • Fry each side of the breast for 5-6 minutes or until golden brown (for thicker sliced chicken, cooking time will take longer). Set aside and keep warm.
  • Wash and remove stems of the shitake and white/brown mushrooms. Only remove the very bottom part of the shimeji mushrooms; do not remove the whole stems.
  • Seperate the shimeji mushrooms from one another.
  • Slice the shitake and white/brown mushrooms.
  • Dice the garlic and onion.
  • Add the remaining 2 tablespoons of olive oil to fry pan and heat.
  • Add garlic and onion to pan and brown slightly.
  • After the garlic and onion begin to brown, add all the mushrooms, shimeji, shitake, and white/brown mushrooms and cook until mushrooms begin to brown.
  • Add soy sauce and mirin and cover pan and simmer until mushrooms are tender.
  • Remove from heat and add butter; mix well until thoroughly melted.
  • Top chicken with sauce and serve with steamed rice and vegetables.